Tagine

The sky's the limit when it comes to tagine, the famous slow-cooked Moroccan stew which takes its name from the traditional clay or ceramic dish it's traditionally cooked in. Shown here is a Berber tagine with meat and vegetables. It's arranged in conical fashion and left undisturbed to cook until tender, making a delicious, beautiful presentation. Tagines are traditionally eaten directly from the cooking vessel, using pieces of Moroccan bread (khobz) to scoop up meat, veggies and sauce.

For a vegetarian version, simply omit the meat (you'll need to reduce liquids and cooking time) or try a veggie-only tagine:

• Vegetarian carrot and chickpea tagine